Hostess Sheet Cake

Hostess Sheet Cake is our favorite throwback dessert—rich devil’s food cake layered with fluffy marshmallow filling and topped with smooth chocolate ganache. It’s the snack cake you grew up on, made even better from scratch.

Bring Back Sweet Memories with This Hostess-Inspired Chocolate Sheet Cake

This homemade Ding Dong cake brings all the nostalgic charm of the classic Hostess snack cake—just the way you remember it, but even better. We’ve reimagined it as an easy chocolate sheet cake, layered with fluffy marshmallow filling and topped with rich ganache. If you’re craving an easy chocolate cake with filling or just want to relive a favorite childhood treat, this one’s sure to hit the spot. Every bite is a delicious throwback—with a homemade twist you’ll love.

Ingredients

For the Chocolate Cake Layer

• Devil’s Food cake mix: Use your favorite brand of boxed mix. For a fun twist, you can swap in a vanilla or yellow cake mix to mimic a “Twinkie-style” version.
• Large eggs
• Whole milk
• Brewed coffee: Using coffee deepens the chocolate flavor without making the cake taste like coffee. If you prefer, you can substitute hot water. Want to intensify the chocolate flavor even more? Add 1–2 tablespoons of unsweetened cocoa powder to the mix.
• Vegetable oil

For the Marshmallow Cream Filling

• Powdered sugar
• Marshmallow creme: You can swap this with a mix of whipped vanilla frosting and a jar of marshmallow fluff if needed.
• Salted butter, softened to room temperature to prevent lumps in your filling.
• Heavy cream
• Clear vanilla extract: Regular vanilla works, but clear vanilla keeps the filling bright white like the original Hostess cupcakes.

For the Ganache Topping

• Dark chocolate chips (at least 60% cacao): Semi-sweet chips work too, but it won’t be as rich or glossy.
• Heavy cream

For the Vanilla Icing Swirls (Optional)

• Powdered sugar
• Whole milk
• Clear vanilla extract

See the recipe card for full information on ingredients and quantities.

How to Make Hostess Sheet Cake

This snack cake comes together quickly with rich layers and nostalgic flavors. Here’s how to make it:

1. Prep pan and oven: Preheat to 350°F. Line a 12×18 sheet pan with parchment (leave overhang) and spray with nonstick spray.
2. Make cake batter: Mix cake mix, eggs, milk, coffee, and oil until smooth.
3. Bake and cool: Pour into pan and bake 13 minutes or until a toothpick comes out clean. Cool completely, about 1 hour.
4. Cut and layer: Slice cake in half to make two 12×9 layers. Place one half top-side down on a parchment-lined pan.
5. Make filling: Beat butter, marshmallow creme, powdered sugar, cream, and clear vanilla until fluffy. Add more sugar if needed to thicken.
6. Assemble: Spread filling over bottom layer. Top with second cake layer, lining it up evenly.
7. Make ganache: Heat cream, pour over chocolate chips, and stir until smooth. Let thicken slightly, then spread over cake.
8. Add swirl (optional): Mix powdered sugar, milk, and vanilla. Pipe loops on top once ganache sets.
9. Slice and serve: Cut into 12 squares and enjoy!

Variations and Serving Ideas

This Hostess Sheet Cake is delicious as-is, but it’s easy to customize based on what you have on hand or who you’re serving. Try one of these fun variations:

• Cupcake Version: Divide the batter into cupcake tins and bake for about 15–18 minutes. Fill with the marshmallow cream using a piping bag, then top with ganache. These make perfect party treats!
• Vanilla Twist: Swap the Devil’s Food cake mix with yellow or vanilla cake mix for a lighter version that still pairs beautifully with the creamy center and ganache.
• Snack Cake Squares: Chill the cake completely, then cut into small rectangles and wrap in foil—just like the classic Hostess look!
• Holiday Fun: Add festive sprinkles to the ganache or swirl red and green icing into the white swirl for a seasonal touch.

These swaps also work great for bake sales, birthday parties, or make-ahead treats for the freezer.

Storage Instructions

Refrigerator: Store the assembled cake tightly covered in an airtight container in the fridge for up to 5 days. For the best texture and flavor, let slices sit at room temperature for about 15 minutes before serving.

Room Temperature: If serving the same day, the cake can sit out at room temperature (in a cool, dry place) for a few hours—but refrigeration is best for longer freshness.

Freezing: To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or ziploc bag. Freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before serving for the best texture.

More Fun Desserts to Try

• Texas Sheet Cake – A classic Southern chocolate sheet cake topped with warm fudge icing and crunchy pecans. Rich, simple, and crowd-pleasing.
• Ding Dong Cake – A layered, round cake version of the nostalgic favorite, complete with marshmallow filling and chocolate ganache.
• Twinkie Cake – A light and fluffy vanilla twist on the beloved snack cake, with a creamy filling in every bite.
• Chocolate Poke Cake – Ultra-moist chocolate cake soaked in pudding or ganache, then topped with whipped cream or frosting. A chocolate lover’s dream.

If you’ve tried this Hostess Sheet Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.